Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)

Suna, Senem

doi:10.1007/s10068-019-00588-7

Cited by 23 publications

(14 citation statements)

References 33 publications

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“…Opening of cellular matrices, which enables rapid movement and evaporation of water molecules, may have caused the first spike in drying rate. Similar alterations in the drying rate curve's shape were noted (Suna, 2019). Differences in air velocity, mass, and tray load also cause variations in the initial drying rate at different temperatures (Basavarai et al, 2008).…”

Section: Resultssupporting

confidence: 70%

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Sasikumar,

Mangang,

Vivek

et al. 2023

J Food Process Engineering

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Red bell peppers (Capsicum annuum L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound‐assisted thin‐bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Midilli model provided satisfactory curve fitting at an air velocity of 1.5 m/s, with R2 = 0.9993, χ2 = 0.0002, and RMSE = 0.0134. The two‐term and modified page models fit better with drying curves at air velocities of 2 and 2.5 m/s, with R2 = 0.9995, χ2 = 0.002, RMSE = 0.0016 and R2 = 0.9996, χ2 = 0.00003, RMSE = 0.00003, respectively. However, the trained standard backpropagation ANN algorithm demonstrated excellent predictive ability, outperforming the mathematical models with R2 = 0.9989 (training), MSE = 0.0001 (training), and R2 = 0.9996 (testing), MSE = 0.0002 (testing). Most importantly, the ultrasound‐assisted drying process retains the essential nutrients in red bell peppers, including vitamin C, carotenoids, polyphenols, and flavonoids, across various conditions. The antioxidant potential, as measured by DPPH and FRAP assays, remains largely unchanged compared to untreated samples. However, ABTS activity shows a significant difference at an air velocity of 1.5 m/s and temperatures of 60 and 70°C compared to the control sample.Practical applicationsIn terms of vitamins and antioxidants, red bell peppers are a great provider. Interestingly, capsaicin, the substance responsible for spiciness, is found in very little to no quantity in red bell peppers making it appealable to consumers. To achieve a certain level of processing, the quality of the dried product needs to be monitored while fulfilling the needs of consumers. Particularly, the quality‐determining parameters were vitamin C, total carotenoids, total polyphenols, total flavonoid content, DPPH, ABTS, and FRAP activity. These qualities were retained after drying with the potential novel combination of ultrasound with thin bed drying at low temperatures and air velocity. This means that the bioactive compounds responsible for improving the health of humans are readily available in dried form all year round. The drying kinetics were modeled, predicted, and compared with mathematical and ANN models.

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Section: Resultssupporting

confidence: 70%

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Sasikumar,

Mangang,

Vivek

et al. 2023

J Food Process Engineering

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“…The ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical stock solution (7 mM) was mixed with potassium persulfate (2.45 mM), allowing the mixture to wait in dark at room temperature for 12-16 h, and the mixture was diluted with distilled water to an absorbance of 0.700 before use. 0.1 mL of the extract was mixed with 2 mL of the diluted ABTS solution, and the absorbance was measured at 734 nm 6 min after initial mixing (Re et al, 1999). The results are expressed as mg Trolox equivalent (TE) per g of dry sample.…”

Section: Antioxidant Capacity Assaysmentioning

confidence: 99%

Determination of the in vitro bioaccessibility of phenolic compounds and antioxidant capacity of Juniper berry (Juniperus drupacea Labill.) pekmez

Özkan¹,

Karadağ²,

Sağdıç³

2021

Turk J Agric For

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In this study, the total phenolic content (TPC), total flavonoid content (TFC), in vitro antioxidant capacity and individual phenolic compounds of Juniperus drupacea Labill berry and pekmez (molasses) were determined. Since pekmez was the only edible form of berry, the bioaccessibility of phenolic compounds and the antioxidant capacity of the pekmez were assessed following exposure to simulated gastrointestinal conditions. The phenolic compounds determined in the berry and pekmez were similar, while the pekmez was especially rich in protocatechuic acid, and additionally, the berries were rich catechin and chrysin. Generally, through oral to the intestinal stage of the simulated gastric conditions, the phenolic levels decreased. Although protocatechuic acid was the major phenolic compound at the initial stage, the highest bioaccessibility was observed for catechin and p-hydroxybenzoic acid. In terms of the antioxidant capacity determined by four different methods, the dialyzed fraction (IN) was 0.77-12.19% of the initial values. In this study, detailed information on the antioxidant capacity and phenolic compounds of Juniperus drupacea Labill pekmez and their change through the simulated gastrointestinal conditions were evaluated for the firsttime.

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“…Vacuum‐drying accelerates solvent removal and decreases oxidation responses allowing preservation of sensor properties of the material 155 . In some cases, it can enhance films properties, such as adhesion 156 .…”

Section: Methods For Pla Processingmentioning

confidence: 99%

Tailoring of advanced poly(lactic acid)‐based materials: A review

Milovanović

Pajnik

Lukić

2021

J of Applied Polymer Sci

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Poly(lactic acid) (PLA) stands out as the most promising biodegradable alternative to conventional petrochemical‐based polymers for manufacturing of high‐performance materials applied in medicine, pharmacy, food, textile, and electronic industry. This review was aimed to present the conventional and up‐to‐date technologies for PLA processing including melt blending and molding, hot melt extrusion, 3D printing, foaming, impregnation, thermally induced phase separation, nano‐ and microparticles preparation, wet and dry spinning processes. In addition, the effect of the processing parameters and polymer characteristics on the properties of the final material was elaborated. Diverse possibilities to tailor properties of PLA‐based materials by variation in polymer characteristics and concentration, solvent selection, drying method, processing pressure and temperature, incorporation of bioactive components, and so on were highlighted. The examples of the relations between processing methods, parameters, and end‐product properties are given for a better understanding of all aspects that need to be perceived for fabrication of PLA‐based materials with required performances.

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Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)

Cited by 23 publications

References 33 publications

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Determination of the in vitro bioaccessibility of phenolic compounds and antioxidant capacity of Juniper berry (Juniperus drupacea Labill.) pekmez

Tailoring of advanced poly(lactic acid)‐based materials: A review

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